This is one that Chili_freak a cooking machine gave me. Sprinkle some douglah powder on the cheese and you have hot rellenos. Or dice uop some habs and mix in with the cream cheese.

got a easy tasty one for ya!
Roast peppers, de seed and deskin,
Slice one side
Mix 1/3 cream cheese 1/3 cheddar 1/3 monterey jack and fill the inside dredge lightly in flour and put in the fridge for 30mins or so
Mix 1 1/2 cups cake flour
1 cup 34degree water(ice the water then strain into measuring cup)
2 tbsp cornstarch
3 egg yolks
Salt to taste
Mix well in mixing bowl w/ wisk
Dunk predreged chiles in batter and cook in 375 degree cooking oil for 3-5min or til golden brown

DMF:

I make a chile relleno layered CASSEROLE. It allows me to use up a lot more anaheims in ONE dish plus it's easier and pretty damn awesome. Let me know if you want the recipe.

Kevin

Sure I'll take the recipe for next time. I have only four poblanos for tonight, but there will be a next time.

romy, that batter from Chili_freak is very interesting! I'll give it some thought. The stuffing is pretty conventional. I was thinking about mixing in some diced chorizo or summer sausage - not too much. Don't have any douglah powder, but fresh minced fataliis would do the trick, neh?

I just make regular rellenos (stuffed w/cheese, dipped in batter and fried)and serve Pico de gallo on the side. Everybody at the table can adjust for their own taste.

I made the stuffing with cream cheese, cheddar, shaved summer sausage, fresh garlic, cumin, ancho powder, diced fatalii. It was very good. I tried the batter ingredients above with beaten egg whites. It came out more like a tempura. Very delicate (almost non-existent) flavor like a tempura. I think the batter still needs work, but overall very success. Thanks.

Next time I'm going to try baking instead of deep frying. Less oil, a lot less mess. And they need a topping. Either a pico de gallo or a red sauce of some type. Something with another flavor note.

DMF:

Here's my casserole/lasagna concoction. I do a lot of my cooking by taste, so I'll do my best. The following is for a 13x9 pyrex dish.

1) Chop and saute 1 extra large or 2 medium brown onions, 1 small head of garlic, fresh chiles of your choice(jalapenos to superhots ;) ), 1 lg TB of dried MEXICAN oregano, 2 TB of fresh thyme(half, if dried), 2 tsp of cumin, salt and pepper - set aside.

2) Skin,debone and cut into 1 inch pieces 1 rotisserie chicken and mix(coat) with some red sauce(explained below).

3) Make batter. In a large bowl whisk together
1 12 0z can evaporated milk
8 eggs
1 TB baking powder
1 tsp. salt
4 TB flour

4) Construction-

a) Grease(Oil) dish.

b) Layer roasted, skinned and seeded green chiles, chicken mixture, saute mixture, red sauce and shredded cheese like you would lasagna. You'll need a lb of cheddar and Jack EACH - or Costco has a Mexican blend already shredded. about halfway through layering, pour about 1/3 of batter over that layer. Continue with layering until done then pour remaining batter over entire dish.

c) Make sure your last layer is cheese for a nice toasty cheese top. Also, I like to sprinkle a tad of cilantro in - make sure it's not on top or it may burn.

d) Bake at 350F for 45-50 min. Cover loosely with foil if it appears browning TOO much with time left on the clock.

e) Let cool for 5-10 mins. Garnish with red sauce, sour cream, and cilantro.

Note on red sauce:

My red sauce/salsa is a separate recipe which I make large batches of consisting of tomatoes, chiles ( anaheims, jalapenos, serranos, reconstituted chiles de arboles and guajillos; and sometimes hotter varieties (habaneros et al)), onions, garlic, MEXICAN oregano, french thyme, cumin, cilantro, salt and pepper. Plus a little white vinegar and sugar. All veggies and aromatics are fire-roasted (tomatoes and chiles are skinned). Everything is then pureed, then simmered for about 30-60 minutes.

If you don't feel like making this, I'm sure some canned enchilada sauce or store bought salsa fortified with some chiles would do in a pinch.

Any questions, ask.

Good luck.

Kevin

Oh. Forgot to mention, you can turn this dish into an ENCHILADA-like casserole by substituting the batter for corn tortillas and being a bit more generous with the red sauce.

Kevin

i'm traditional mexican +/- use big jims roasted and peeled never remove the vain or seeds slit down one side stuff thick slice extra sharp cheddar set these aside in a plate get corn flour in a bowl beat 4 egg whites until the foam up a little in a seperate bowl beat the yolks then fold the yellows into the whites then dust the chiles with flour then dip in the egg batter then back in the flour and fry them in a cast iron skillet with vegatable oil simaler to frying an egg.......eat with beans rice and red chile over the top

I didn't remove the seeds because I didn't want to remove the crosswall structure - lots of goodness in there. But the seeds are just too much in the top couple bites. So I'm going to have to work on that too. Maybe I can scrape out the majority...

Corn flour == fine masa?

No. From my learnings, masa is masa. There are no good substitutes

Corn flour = cornstarch.

Masa ia maize(field corn) that's been soaked in lime to soften the seed hull and then ground into a paste. It's then used fresh or dried to a "flour" called masa de harina.

Masa de harina (masa de maiz) is what you would look for in the grocery store. Not sure if they'd have it down in the South where you are, but there's probably a mexican market somewhere in the ATL.

Alton Brown(Good Eats) made some the old school way. He's from Georgia.

Kevin

Oh, I have lots of different masas, mostly varying by grind. There is a huge Latin population in Atlanta. I have a choice in every grocery store.

I was trying to pin down what hellbound was using. I'll be surprised if he meant cornstarch.

AB is from the Roswell area - NW. I'm out by Stone Mountain - ENE. Both "outside the Perimeter".